蒜香香草奶油蝦意大利面

This recipe is AI-generated. Adjust based on your actual situation.

Boil pasta in flat pan with water until just tender; simultaneously warm olive oil and gently fry sliced garlic until fragrant. Add shrimp and herbseasoning, tossing until pink. Drain most water, fold in Parmesan to melt and coat everything for a silky finish.

Difficulty
Cooking Time
10 min

Ingredients

  • 意大利面80 g (≈ 1 人份)
  • 冷知去殼蝦5 隻
  • 水360 ml
  • 橄欖油⅔ 湯匙
  • 蒜1 瓣
  • italian style herbseasoning¼ 茶匙
  • 帕瑪森乳酪⅔ 湯匙
  • 鹽¼ 茶匙

Cookware

  • 平底鍋

Steps

  1. 1將意大利面放入平底鍋，加入水大火煮至剛熟 6 分鐘
  2. 2平底鍋中同時以小火熱橄欖油 20 秒，加入蒜片炒香 30 秒
  3. 3加入冷知去殼蝦與italian style herbseasoning，大火快炒至蝦呈粉紅 45 秒
  4. 4瀝除大部分水，加入帕瑪森乳酪拌至融化裹匀
  5. 5最後依個人口味加入鹽調味即可

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